This delicious and nourishing soup is just the thing to warm you up as we head in to Winter. With a few staple ingredients, it's easy and quick to throw together for a weeknight dinner, and the leftovers are delightful for a satisfying work lunch. This recipe calls for a few specific ingredients from the store, but you can check the recipe notes for adjustments and substitutes.
Thai Sweet Potato Soup
Our Thai Sweet Potato Soup was a crowd favourite on our cafe menu and still makes a regular appearance in my home kitchen. You might have enjoyed this on the verandah or as a warming takeaway lunch over the years, and now you can recreate it home all throughout soup season!
Gluten + Dairy Free
one brown onion, roughly chopped into half moons
two cloves of fresh garlic, finely minced
1cm fresh ginger, finely minced
Simon Johnson Red Curry Paste, 75g
Simon Johnson Chilli Jam, one teaspoon
1.2kg sweet potato, peeled and roughly chopped
one litre of vegetable stock
400mL quality cococnut cream
salt and pepper, to taste
Simon Johnson Fried Shallots (optional)
fresh shallots, finely sliced (optional)
Heat the oil in a large stock pot. once warm, add the onion and cook until translucent. add the garlic and ginger after about two minutes and stir consistently so they don't burn.
Add the curry paste (*see recipe notes) and chilli jam and continue to stir for another two minutes while the spices and aromatics are released.
Add the sweet potato and stir to coat in the curry, garlic and ginger mixture.
After about two minutes, add the stock and slowly bring to the boil. reduce the heat and cook for 30 minutes or until the sweet potato is soft and easily falls apart.
Add the coconut cream and blend to a smooth, silky consistency with a stick blender.
Season with salt and pepper to your taste. if it's a little too spicy or too thick you can add some almond or coconut milk at this stage to tone it down.
Serve warm, topped with fresh shallots or crispy fried shallots for their flavour and crunchy texture. enjoy with a fresh sourdough roll or toast with butter. try adding some ginger powder to softened butter for a little twist.
A note on curry paste:
Ready-made curry pastes are great for quick and easy dinners and recreating consistent results. We use Simon Johnson Curry Pastes and sell them in store as they are made with high quality ingredients and have concentrated flavour. Supermarket curry pastes often contain a lot of water so you may need to use more to impart a noticeable flavour. If you prefer to make your own at home, you can adjust the quantity based on your preference for spice.
A note on intensity:
I tend to use a teaspoon of Chilli Jam and approximately 3/4 of the jar of Red Curry Paste to create a warming intensity that isn't overly spicy. If you have a low tolerance for chilli or are cooking for children, you might prefer to omit the chilli jam or only use 1/2 the jar of curry paste. If you love chilli and spicy food, use the whole jar of curry paste and maybe even a little extra chilli jam.
A note on stock:
Homemade stock is best, but a decent quality store-bought stock will absolutely do the job here. Use the best quality you can justify paying for as it will make a difference. Powdered stocks are extremely high in sodium so reduce the amount of salt you add if using those.
A note on salt:
The type of salt you are using is a make or break factor in home cooking. My go-to is Murray River Pink Salt for it's ultra fine texture and delicate, mineral flavour.